Gourmet Gone Wild: Planning and Preparing Complete Menus for Game, Fish, and Fowl

by Lorelie Scorzafava

Overview

• More than 50 menus with over 300 easy-to-follow recipes
• Complete menu suggestions for each entree, from appetizer to dessert

  For hunters challenged with what to do with twenty pounds of bear meat, this book has that answer and more. from recipes incorporating antelope and caribou to pheasant and red snapper, there is an entree to please every palate. In case the household chef can't decide what to serve as a side dish, the author provides complete recipes for each course. Consider an appetizer of spinach and roasted red pepper cheesecake, stuffed elk roast served with a boursin cheese potato bake, and prosciutto ravioli, followed by mustard scented chukar partridge with war German potato salad, and complete the meal with Melba peach shortcake. Recipes can be used together or separately to accommodate everyone's tastes.

Product Details

ISBN-13:	9780811734639
Publisher:	Stackpole Books
Publication date:	12/13/2007
Pages:	240
Product dimensions:	6.00(w) x 9.00(h) x (d)

About the Author

Lorelie Scorzafava lives with her husband, Stackpole hunting author Dick Scorzafava, in Westfield Massachusetts.